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Topic: Irish Red Ale critique (Read 3409 times)

Thinking about brewing up an Irish Red in a few weeks. Here's my stab at it. I'm using Wyeast 1338 which is low attenuating thus, I'll mash at 150°F . I would like it to be malty but not too roasty. LMK your thoughts...

Have you used 1338 before? It does give great maltiness but wow, is it slow. And it also builds up the biggest breadiest krausen I've ever come across. Looks like you could scoop it off the top, toss it in the oven, and have a nice batch of biscuits to boot

Not sure if you would want to add so much roasted barley. Maybe something like 8.0 oz of Caramunich II (45L) and 3.0 oz of C80 to get better malty flavor and the darker color without too much roast. Maybe only 1.0 oz of roasted barley on top of that.

Have you used 1338 before? It does give great maltiness but wow, is it slow. And it also builds up the biggest breadiest krausen I've ever come across. Looks like you could scoop it off the top, toss it in the oven, and have a nice batch of biscuits to boot

Not sure if you would want to add so much roasted barley. Maybe something like 8.0 oz of Caramunich II (45L) and 3.0 oz of C80 to get better malty flavor and the darker color without too much roast. Maybe only 1.0 oz of roasted barley on top of that.

I used 4oz of RB in a Scottish 80 before and it wasn't too bad. I see a lot of recipes use up to 12 oz RB in an Irish Red so I was hoping 3 oz would be just about right.

Have you used 1338 before? It does give great maltiness but wow, is it slow. And it also builds up the biggest breadiest krausen I've ever come across. Looks like you could scoop it off the top, toss it in the oven, and have a nice batch of biscuits to boot

Just tapped this one. This is a nice Irish Red. Really like this yeast. Got some maltiness to it and quite the long lasting head. The cascade was a good addition. The only caveat I have is that it's not red! Any ideas?